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Sue-Joan Chang

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Articles

Extraction and Processing Strategies Enhance the Structural Characteristics and Bioactivities of Soybean-Derived Kefir Polysaccharides

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By Wei-Cheng Hsiao, Taiki Miyazawa, Sue-Joan Chang
| preprints.org
You are already at the latest version Kefir is a probiotic beverage produced by symbiotic bacteria and yeasts. Polysaccharides from yellow and black soybeans (S, B) were extracted, fermented to obtain S-F and B-F, and further oxidatively degraded using ascorbic acid and hydrogen peroxide to produce S-FD and B-FD.
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Low-molecular-weight Polyphenols Protect Kidney Damage through Suppressing NF-κB and Modulating Mitochondrial Biogenesis in Diabetic db/db Mice

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By Hung-Wen Liu, Chu-Chun Wei, Sue-Joan Chang
| Chemistry World Verified
Hyperglycemia, increased inflammatory responses, and dysregulation of mitochondrial function accompanied by type 2 diabetes may eventually lead to kidney damage. We examined the protective effects of oligonol, low-molecular-weight polyphenols derived from lychee fruit and green tea, on kidney damage in diabetic db/db mice. Dietary oligonol supplementation lowered glucose and insulin levels and improved oral glucose tolerance.
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